mushroom-swiss scones.

mushroom-swiss scones.

i love any opportunity to bake for people. i think that much should be obvious to my readers already. i especially love finding wonderful combinations of flavours and seeing friends or colleagues or family biting in and enjoying whatever filling or frosting the goodie happens to have. i relish the chance to share with people.*

the scene: a networking meeting, monday morning bright and early.
the goods: mushroom-swiss scones (for those who wanted savoury) and pear-pecan (for those who like their breakfast sweet)

let’s make the matter simple, since it’s monday evening, and i was up bright and early.

mushroom-swiss scones
based loosely on cream scone recipe, bon appetit
makes 1 dozen

2 cups all purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup coarsely grated swiss cheese
1/2 cup finely chopped mushrooms
3/4 cup cold whipping cream
1 large egg

preheat the oven to 375°F
mix flour, baking powder, sugar, and salt in processor.
using the quick pulse, cut in butter until mixture resembles coarse meal.
add cheese and mushrooms cut in using the pulse.
whisk cream and egg in small bowl. add cream mixture through feed tube. process just until dough begins to clump together.
turn dough out onto lightly floured work surface. gather dough together; pat to a thickness of about 1 inch. cut into 2 inch rounds
transfer to ungreased baking sheet, spacing 2 inches apart.
bake scones until golden and tester inserted into center comes out clean, about 15 minutes.
transfer scones to rack and cool at least 10 minutes.
serve warm or at room temperature.

*i also relish the opportunity to catch up on some sleep. so i’m sorry if my waxing poetic about baking makes no sense.

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